Blackberry and Apple Jam

Preparation info

  • Difficulty

    Easy

  • makes

    9–10

    × 450 g pots

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

All over the countryside every year, blackberries rot on the hedgerows. Think of all the wonderful jam that could be made – so full of vitamin C! This year organize a blackberry picking expedition and take a picnic. You’ll find it’s the greatest fun, and when you come home one person could make a few scones while someone else is making the jam. The children could be kept out of mischief and gainfully employed drawing and painting home-made jam labels, with personal messages like ‘Lydia’s Jam – keep off!’, or ‘Grandma’s Raspberry Jam’. Then you can enjoy the results of your labours with a well-earned cup of tea.

Blackberries are a bit low in pectin, so the apples help to set it as well as adding extra flavour.

Ingredients

  • 900 g cooking apples (Bramley, or Grenadier in season)
  • 300 ml water
  • 1.8 kg sugar
  • 2.3 kg blackberries

Method

Wash, peel and core and slice the apples. Stew them until soft with 300 ml of water in a stainless steel saucepan; beat to a pulp. Heat the sugar in a moderate oven for 5–10 minutes.

Pick over the blackberries. Cook until soft, adding about 145 ml of water if the berries are dry. If you like, push them through a coarse sieve to remove seeds. Put the blackberries into a wide stainless steel saucepan or preserving pan with the apple pulp and the heated sugar, and stir over a gentle heat until the sugar is dissolved.

Boil steadily for about 15 minutes. Skim the jam, test it for a set and pot in warm sterilized jars.